Name: Ina Garten Creamy Chicken Thighs with Lemon & Thyme
Prep time: 15 min
Cook time: 45 min
Total time: 1 h 5 min
Ingredients: 3 pounds (1.36 kg) bone-in, skin-on chicken thighs (6 to 8 thighs); Good olive oil; Kosher salt and freshly ground black pepper; 2 tablespoons (¼ stick) unsalted butter (28 g); 1½ cups (150 g) chopped yellow onion (1 large); 1½ cups (150 g) chopped leeks, white and light green parts (2 leeks); 2 teaspoons minced garlic (2 cloves); ½ cup (120 ml) good chicken stock, preferably homemade; ½ cup (120 ml) dry white wine, such as Pinot Grigio; ½ cup (120 ml) crème fraîche; 2 tablespoons (30 ml) freshly squeezed lemon juice; ½ small lemon, sliced in thin half-rounds; 8 to 10 sprigs fresh thyme; Cooked basmati rice or couscous, for serving

Ina Garten’s Creamy Chicken Thighs with Lemon & Thyme is made with bone-in, skin-on chicken thighs, good olive oil, unsalted butter, yellow onion, leeks, garlic, chicken stock, dry white wine, crème fraîche, lemon juice, lemon slices, and fresh thyme. This delicious Creamy Chicken Thighs recipe creates a hearty dinner that takes about 1 hour and 5 minutes to prepare and can serve up to 4 people.

This Creamy Chicken Thighs with Lemon & Thyme Recipe Is From Go-To Dinner Cookbook by Ina Garten.

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Ingredients Needed:

3 pounds (1.36 kg) bone-in, skin-on chicken thighs (6 to 8 thighs)
Good olive oil
Kosher salt and freshly ground black pepper
2 tablespoons (¼ stick) unsalted butter (28 g)
1½ cups (150 g) chopped yellow onion (1 large)
1½ cups (150 g) chopped leeks, white and light green parts (2 leeks)
2 teaspoons minced garlic (2 cloves)
½ cup (120 ml) good chicken stock, preferably homemade
½ cup (120 ml) dry white wine, such as Pinot Grigio
½ cup (120 ml) crème fraîche
2 tablespoons (30 ml) freshly squeezed lemon juice
½ small lemon, sliced in thin half-rounds
8 to 10 sprigs fresh thyme
Cooked basmati rice or couscous, for serving

How To Cook Creamy Chicken Thighs with Lemon & Thyme:

Preheat the Oven: Preheat your oven to 400°F (200°C).
Prepare the Chicken: Place the chicken thighs on a sheet pan, skin side up. Pat them dry with paper towels. Rub each thigh with olive oil and season generously with salt and pepper. Roast in the oven for 30 to 40 minutes, or until the chicken is cooked through and the skin is golden brown. Set aside.
Cook the Vegetables: While the chicken is roasting, heat the butter and 2 tablespoons of olive oil in a large (12-inch/30 cm) ovenproof sauté pan over medium heat. Add the chopped onion and leeks, and sauté for 5 to 7 minutes, until tender. Add the minced garlic and cook for an additional 2 minutes.
Make the Sauce: Pour in the chicken stock and white wine. Simmer the mixture for 5 minutes. Whisk in the crème fraîche and lemon juice. Season with 2 teaspoons of salt and ½ teaspoon of pepper. Adjust seasonings to taste.
Combine and Roast: Nestle the roasted chicken thighs into the sauce in the sauté pan. Arrange the lemon slices among the chicken thighs and scatter the thyme sprigs on top. Return the pan to the oven and roast uncovered for 15 minutes.
Serve: Serve the chicken hot, with the sauce spooned over cooked basmati rice or couscous.

Ina Garten Creamy Chicken Thighs with Lemon & Thyme

Recipe Tips

Pat the Chicken Dry: Ensure the chicken thighs are dry before roasting. This helps achieve a crispy, golden skin.
Use Homemade Stock: For the best flavor, use homemade chicken stock if possible. Store-bought stock can be used, but it may not be as rich.
Don’t Overcook the Vegetables: Sauté the onions and leeks until tender but not browned. Overcooking can make them mushy and affect the sauce’s texture.
Season the Sauce: After adding crème fraîche and lemon juice to the sauce, taste and adjust the seasoning. You might need extra salt or pepper to balance the flavors.
Let the Chicken Rest: After roasting, let the chicken rest for a few minutes before serving. This helps the juices redistribute, keeping the meat moist.

How To Store & Reheat Leftovers

Refrigerate: Let the leftover Creamy Chicken Thighs cool to room temperature first. Then, place them in an airtight container and refrigerate for up to 3 days.
Freeze: Cool leftover Creamy Chicken Thighs completely before putting it in a freezer-safe container. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
Reheating: To reheat leftovers, place Creamy Chicken Thighs with Lemon & Thyme in an oven-safe dish, cover with foil, and heat at 350°F (175°C) for 20-25 minutes. Alternatively, reheat on the stovetop over low heat until hot, stirring occasionally.

Nutrition Facts

Serving Size: 1 serving (approximately 1 thigh with sauce)

Calories: 570
Total Fat: 35g
Saturated Fat: 14g
Cholesterol: 165mg
Sodium: 690mg
Potassium: 660mg
Total Carbohydrate: 12g
Dietary Fiber: 2g
Sugars: 5g
Protein: 47g

Try More Ina Garten Recipes:

Ina Garten Creamy Chicken Thighs with Lemon & Thyme

Author: Rihab Cooking Method:Roasting, Baking Cuisine:American Courses:Dinner Recipe Keys: C Creamy Chicken Thighs with Lemon & Thyme

Difficulty:BeginnerPrep time: 15 minutesCook time: 45 minutesRest time: 5 minutesTotal time:1 hour 5 minutesServings:4 servingsCalories:570 kcal Best Season:Suitable throughout the year

Description

Ingredients

3 pounds (1.36 kg) bone-in, skin-on chicken thighs (6 to 8 thighs)
Good olive oil
Kosher salt and freshly ground black pepper
2 tablespoons (¼ stick) unsalted butter (28 g)
1½ cups (150 g) chopped yellow onion (1 large)
1½ cups (150 g) chopped leeks, white and light green parts (2 leeks)
2 teaspoons minced garlic (2 cloves)
½ cup (120 ml) good chicken stock, preferably homemade
½ cup (120 ml) dry white wine, such as Pinot Grigio
½ cup (120 ml) crème fraîche
2 tablespoons (30 ml) freshly squeezed lemon juice
½ small lemon, sliced in thin half-rounds
8 to 10 sprigs fresh thyme
Cooked basmati rice or couscous, for serving

Instructions

Preheat the Oven: Preheat your oven to 400°F (200°C).
Prepare the Chicken: Place the chicken thighs on a sheet pan, skin side up. Pat them dry with paper towels. Rub each thigh with olive oil and season generously with salt and pepper. Roast in the oven for 30 to 40 minutes, or until the chicken is cooked through and the skin is golden brown. Set aside.
Cook the Vegetables: While the chicken is roasting, heat the butter and 2 tablespoons of olive oil in a large (12-inch/30 cm) ovenproof sauté pan over medium heat. Add the chopped onion and leeks, and sauté for 5 to 7 minutes, until tender. Add the minced garlic and cook for an additional 2 minutes.
Make the Sauce: Pour in the chicken stock and white wine. Simmer the mixture for 5 minutes. Whisk in the crème fraîche and lemon juice. Season with 2 teaspoons of salt and ½ teaspoon of pepper. Adjust seasonings to taste.
Combine and Roast: Nestle the roasted chicken thighs into the sauce in the sauté pan. Arrange the lemon slices among the chicken thighs and scatter the thyme sprigs on top. Return the pan to the oven and roast uncovered for 15 minutes.
Serve: Serve the chicken hot, with the sauce spooned over cooked basmati rice or couscous.

Notes

Pat the Chicken Dry: Ensure the chicken thighs are dry before roasting. This helps achieve a crispy, golden skin.
Use Homemade Stock: For the best flavor, use homemade chicken stock if possible. Store-bought stock can be used, but it may not be as rich.
Don’t Overcook the Vegetables: Sauté the onions and leeks until tender but not browned. Overcooking can make them mushy and affect the sauce’s texture.
Season the Sauce: After adding crème fraîche and lemon juice to the sauce, taste and adjust the seasoning. You might need extra salt or pepper to balance the flavors.
Let the Chicken Rest: After roasting, let the chicken rest for a few minutes before serving. This helps the juices redistribute, keeping the meat moist.

Keywords:Ina Garten Creamy Chicken Thighs with Lemon & Thyme